Crab Rangoon, Updated

When I was in college, my friend, Jennie, and I loved to order Chinese takeout and watch movies together. The food--greasy and delicious--was always eaten on the floor in front of the TV, and we were usually in our pajamas. Crab rangoon (deep-fried, cream cheese-and-crab-filled wontons) were a must-order item, and my memories of those bad-for-us little beauties stays with me to this day. I've ordered them since from other Chinese restaurants, but the wonton wrappers are either too thick or too thin, the filling too gummy or not crabby enough, the ratio of crab-to-cream cheese woefully wrong. They just never live up to the crab rangoon Jennie and I ate together in college.

But hope springs eternal! Jamie at MyBakingAddiction.com has re-worked the classic crab rangoon recipe, turning them into light (looking) baked wonton cups filled with a creamy, crabby filling. They may not be deep-fried, and I may not be able to enjoy them with Jennie (who lives in Cincinnati now), but I can't wait to try them nonetheless!

Make it Tonight

Cookbooks, DVDs & More

The Best of the Blogs

If you’ve ever wondered what links the editors of Fine Cooking are forwarding around the office, which bloggers we love (or have just discovered!) then this blog is for you. We’ll be shining a light on our favorite blogs and bloggers regularly.

As always, we invite you to join the conversation. Share your own blog discoveries with us by emailing fcblogs@taunton.com.